Ingredients
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1 bunch kale
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1/2 head green cabbage
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6 -8 cups chicken stock or 6 -8 cups canned reduced-sodium chicken broth
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1 lb linguica sausage, sliced 1/4 inch thick
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1 lb red potatoes, diced
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2 (15 1/4 ounce) cans dark red kidney beans
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1 (14 1/2 ounce) can diced tomatoes
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1 medium onion, chopped
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3 garlic cloves, minced
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2 teaspoons crushed red pepper flakes
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3 bay leaves
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1/8 teaspoon Hungarian paprika
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1 -2 tablespoon olive oil
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coarse salt
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fresh ground black pepper
Instructions
- Wash kale under running water.
- Strip from tough stem, coarse chop and set aside.
- In the food processor, using the medium shredder blade, shred cabbage, drain and rinse beans.
- Heat the olive oil in a large stock pot, add sausage, chopped onion and minced garlic.
- Cook, stirring occasionally until the onion is transparent.
- Add remaining ingredients, bring to a boil, reduce heat and simmer for about 45 minutes to 1 hour.
- Adjust chicken stock as needed for desired consistency.
- Add salt and pepper to taste, remove bay leaf and serve hot with a coarse bread.